Side Pannel
Deep-Fried Steamed Aromatic Squab
Deep-Fried Steamed Aromatic Squab
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Stick dried bean curd
- 2 Or
- Oil for deep-frying
- 2 sl Fresh ginger root
- 1 Scallion stalk
- 2 tb Soy sauce
- 2 tb Sherry
- 2 Cloves star anise
- 1 Piece (1-inch) cinnamon
- -stick
- 1/4 c Bamboo shoots
- 2 Scallion stalks
- 1 tb Cornstarch
- 1/4 c Stock
- 2 tb Oil
- 1/2 ts Salt
Directions
1. Soak dried bean curd.
2. Wipe squabs with a damp cloth and dry well with paper toweling.
3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting,
until light golden. Drain on paper toweling.
4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer
to a heatproof bowl. Slice ginger root, mince scallion; and add, along with
soy sauce, sherry, star anise and cinnamon stick.
5. Steam 30 minutes (see page "How-to Section").
6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining
scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a
paste.
7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook
through (3 to 4 minutes).
8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs
in their steaming bowl and serve.
2. Wipe squabs with a damp cloth and dry well with paper toweling.
3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting,
until light golden. Drain on paper toweling.
4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer
to a heatproof bowl. Slice ginger root, mince scallion; and add, along with
soy sauce, sherry, star anise and cinnamon stick.
5. Steam 30 minutes (see page "How-to Section").
6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining
scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a
paste.
7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook
through (3 to 4 minutes).
8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs
in their steaming bowl and serve.
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